5 from 20 votes
Chicken Milanese
Chicken Milanese features thinly pounded chicken breasts coated in a seasoned flour, egg wash, and a Parmesan-enriched breadcrumb mixture. Pan-fried until golden and crispy, the cutlets develop a crunchy exterior while remaining tender inside. The dish is served alongside an arugula salad dressed with lemon and olive oil, balancing the rich fried chicken with peppery greens and fresh acidity.
Prep Time
15 mins
Cook Time
15 mins
Total Time
30 mins
Servings:
6
Calories:
647 kcal
Course:
Main Course
Cuisine:
Italian
Ingredients
Chicken
- 4 chicken breast (boneless, skinless, sliced in half lengthwise, pounded ¼ inch thick)
- 2 cups Italian bread crumbs (seasoned)
- 4 teaspoon garlic powder
- 2 teaspoon onion powder
- ¼ cup Parmesan Cheese (grated)
- 1 ½ cup all-purpose flour
- 2 egg large
- ¼ cup milk
- 4 tablespoon olive oil (or as needed for pan frying)
- black pepper to taste
- salt to taste
Arugula Salad
- Parmesan Cheese
- 4 cups arugula
- 3 tablespoon olive oil
- 1 ½ tablespoon lemon juice fresh
- salt to taste
- black pepper to taste
Instructions
- Prepare the dredging station with 3 large shallow dishes or bowls.
- In the first dish add the flour, 2 teaspoon of garlic and 1 teaspoon onion powder. Season with salt and pepper.
- In the second dish, whisk the eggs and milk until evenly combined, season with salt and pepper.
- In the third dish add the bread crumbs, 2 teaspoon of garlic powder, 1 teaspoon of onion powder, ¼ cup freshly grated Parmesan. Season with salt and pepper, mix to combine.
- One at a time, coat the chicken cutlets in flour (shake off the excess), then egg (shake off the excess) and lastly the seasoned breadcrumbs. Use your hands to pack the breadcrumbs into the chicken to ensure an even coating and shake off the excess loose breadcrumbs.
- In a large skillet or pan, on medium heat add the 4 tablespoon olive oil.
- Working in batches, add the coated chicken cutlets to the pan. Cook for 4 to 5 minutes per side, until golden brown and crispy. Keep the cooked cutlets in the oven on a sheet pan with a wire rack at 250°F to keep warm while frying the remaining chicken.AIR FRYER COOKING METHODPreheat Air Fryer to 400°F. Generously spray both sides of the cutlets with cooking spray. Add to the air fryer and cook for 5 minutes per side.
- For the salad dressing, in small bowl whisk together the extra virgin olive oil and lemon juice. Season with salt and pepper.
- Add the arugula to a large bowl and pour the dressing over. Gently toss to evenly coat.
- Serve the cooked chicken cutlets with the arugula salad on top or on the side.
- With a vegetable peeler or knife, shave thin slices of Parmesan on top of the arugula salad. Serve immediately and enjoy!
Cup of Yum
Notes
- Slice the chicken breast into thin cutlets for even cooking.
- Pound cutlets to about ¼ inch thick to tenderize and prevent shrinkage.
- Use seasoned breadcrumbs mixed with garlic powder, onion powder, and Parmesan for flavor.
- Keep cooked chicken warm in the oven to maintain its crisp texture.
Nutrition Information
Calories
647kcal
(32%)
Carbohydrates
55g
(18%)
Protein
47g
(94%)
Fat
26g
(40%)
Saturated Fat
5g
(25%)
Polyunsaturated Fat
4g
(24%)
Monounsaturated Fat
15g
(75%)
Trans Fat
1g
(50%)
Cholesterol
160mg
(53%)
Sodium
815mg
(34%)
Potassium
829mg
(18%)
Fiber
3g
(12%)
Sugar
3g
(6%)
Vitamin A
569IU
(11%)
Vitamin C
7mg
(8%)
Calcium
180mg
(18%)
Iron
5mg
(28%)
Nutrition Facts
Serving: 6 Serving
Amount Per Serving
Calories 647
% Daily Value*
| Calories | 647kcal | 32% |
| Carbohydrates | 55g | 18% |
| Protein | 47g | 94% |
| Fat | 26g | 40% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 15g | 75% |
| Trans Fat | 1g | 50% |
| Cholesterol | 160mg | 53% |
| Sodium | 815mg | 34% |
| Potassium | 829mg | 18% |
| Fiber | 3g | 12% |
| Sugar | 3g | 6% |
| Vitamin A | 569IU | 11% |
| Vitamin C | 7mg | 8% |
| Calcium | 180mg | 18% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.